COOKING LIGHT TURKEY NOODLE SOUP RECIPES

Name: Easy Turkey Noodle Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 7 servings.
Ingredients: 2 cans (14-1/2 ounces each) chicken broth; 3 cups water; 1-3/4 cups sliced carrots; 1/2 cup chopped onion; 2 celery ribs, sliced; 1 package (12 ounces) frozen egg noodles; 3 cups chopped cooked turkey; 1 package (10 ounces) frozen peas; 2 envelopes chicken gravy mix; 1/2 cup cold water

EASY TURKEY NOODLE SOUP RECIPE: HOW TO MAKE IT

Easy Turkey Noodle Soup Recipe: How to Make It image

Rich, homemade taste that’s easy on the budget makes this chunky soup a family favorite. We enjoy it with hot bread in winter and with salad in summer. —Elaine Bickford, Las Vegas, Nevada

Provided by Taste of Home

Categories Lunch

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 7 servings.

Number Of Ingredients 10

Ingredients

2 cans (14-1/2 ounces each) chicken broth
3 cups water
1-3/4 cups sliced carrots
1/2 cup chopped onion
2 celery ribs, sliced
1 package (12 ounces) frozen egg noodles
3 cups chopped cooked turkey
1 package (10 ounces) frozen peas
2 envelopes chicken gravy mix
1/2 cup cold water

Steps:

In a large saucepan, bring the broth, water, carrots, onion and celery to a boil. Reduce heat; cover and simmer for 4-6 minutes or until vegetables are crisp-tender. Add the noodles. Simmer, uncovered, for 20 minutes or until noodles are tender., Stir in turkey and peas. Combine gravy mixes and cold water until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 388 calories, FatContent 7g fat (2g saturated fat), CholesterolContent 89mg cholesterol, SodiumContent 1106mg sodium, CarbohydrateContent 52g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 28g protein.

OLD-FASHIONED TURKEY NOODLE SOUP RECIPE: HOW TO MAKE IT

Old-Fashioned Turkey Noodle Soup Recipe: How to Make It image

Make the most of leftover turkey with this down-home soup. Creating a broth by roasting the turkey, garlic and vegetables adds richness and depth to the flavor without the need for additional fats. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner Lunch

Total Time 04 hours 45 minutes

Prep Time 04 hours 00 minutes

Cook Time 45 minutes

Yield 10 servings (3-3/4 quarts).

Number Of Ingredients 19

Ingredients

BROTH:
1 leftover turkey carcass (from a 12- to 14-pound turkey)
2 cooked turkey wings, meat removed
2 cooked turkey drumsticks, meat removed
1 turkey neck bone
1 medium unpeeled onion, cut into wedges
2 small unpeeled carrots, cut into chunks
6 to 8 garlic cloves, peeled
4 quarts plus 1 cup cold water, divided
SOUP:
3 quarts water
5 cups uncooked egg noodles
2 cups diced carrots
2 cups diced celery
3 cups cubed cooked turkey
1/4 cup minced fresh parsley
2-1/2 teaspoons salt
2 teaspoons dried thyme
1 teaspoon pepper

Steps:

Place the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once., Transfer the carcass, bones and vegetables to an 8-qt. stockpot. Add 4 qts. cold water; set aside. Pour remaining cold water into baking pan, stirring to loosen browned bits. Add to pot. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours. , Cool slightly. Strain broth; discard bones and vegetables. Set stockpot in an ice-water bath until broth cools, stirring occasionally. Cover and refrigerate overnight. , Skim fat from broth. Cover and bring to a boil. Reduce heat to a simmer. Meanwhile, in a Dutch oven, bring 3 qts. water to a boil. Add noodles and carrots; cook for 4 minutes. Add celery; cook 5-7 minutes longer or until noodles and vegetables are tender. Drain; add to simmering broth. Add cubed turkey; heat through. Stir in the parsley, salt, thyme and pepper.

Nutrition Facts : Calories 188 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 66mg cholesterol, SodiumContent 670mg sodium, CarbohydrateContent 17g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 20g protein. Diabetic Exchanges 2 lean meat

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